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    Home / Articles

    How to Spatchcock a Chicken or Turkey

    Posted On Aug 26, 2018 · Updated On Nov 30, 2020

    How to Spatchcock a Chicken or Turkey

    Partially debone a chicken or turkey for quick, even cooking and moist meat!

    Gluten Free Advice + ExpertsKC's BlogTips & Tricks

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    How to Butterfly or Spatchcock a ChickenI asked Chef Hillori of Whole Foods Market to show me - and you - how to spatchcock a chicken. Watch the video to see my very first attempt - if I can do it, you can too. (This was my very first spatchcock, ever. Swear.) Spatchcocked (also called "butterflied") poultry cooks way faster and more evenly.

    Truth: I used to ask the butcher to do all my spatchcocking (and other meat cutting) instead of doing it myself. Let's be honest - spatchcocking sounds: (1) highly complicated (2) pornographic (3) like something above my pay grade.

    But really, it's none of those things. It's a really simple way to lay out a whole bird for even cooking and better seasoning coverage, which results in more flavorful, juicier birds cooked in a shorter amount of time. Seriously - we're talking chicken ready in 35-40 minutes at 400F, and it's time to eat. It's a win all around. Some people call it "butterflying" - but that's not the real name. And if we're pulling out poultry bones, I think we can use the real term, can't we folks?

    Once you go spatchcock, you'll never go back.

     

    how to spatchcock a chicken or turkey
    Print Recipe
    5 from 2 votes

    How to Spatchcock a Chicken or Turkey

    It's easier than you think to spatchcock a chicken or turkey. Spatchcocked (also called "butterflied") poultry cooks way faster and more evenly.
    Prep Time5 mins
    Cook Time15 mins
    Course: Main Course
    Cuisine: American
    Keyword: chicken recipes, turkey
    Servings: 1 bird
    Author: K.C. Cornwell

    Equipment

    • Large cutting board
    • Kitchen shears
    • Sharp knife

    Ingredients

    • 1 whole Chicken, turkey or other poultry

    Instructions

    • Place the bird on breast-side down on the cutting board.
    • Using the shears, cut along one side of the backbone, from neck to tail.
    • Repeat along the other side of the backbone to remove it. (You can save the backbone to make stock.) Open the chicken up.
    • Use the knife to cut about halfway down the bone at the center of the breast.
    • Flip the bird over, and press firmly on the breast to flatten.
    • Now you’re ready to season the bird and roast or grill!

    Video

    YouTube video

    Watch the video to see how to spatchcock a chicken step-by-step!

    how to spatchcock

    Photos: Meg van der Kruik

     

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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